Char CrustHow Char Crust®(the seasoning) became Char Crust® (the company)My dad's legendary Chicago steakhouse, Al Farber's, is where it all started in 1957. Thick prime steaks with sizzling charred crusts, bursting with juicy flavor, were the signature of our restaurant. When diners would literally beg to take our seasonings home, we knew we had a winner! That time and those flavors are captured in our two original dry rubs: Original Hickory Grilled (originally called just Char Crust®) and Roto Roast.

After Dad retired and closed the restaurant in 1977, we continued to make Char Crust® and Roto Roast dry rub seasonings, selling them to many restaurants in Chicago. As chefs took jobs in other cities, they took our dry rubs with them, and next thing you know, they were being used in restaurants all over the country.

My father passed away in 1991, right around the time I met my future wife, Susan. On one of our first dates, I cooked chicken breasts with Char Crust® dry rub for her, and she was won over. Who knew that the way to a woman's heart was through her stomach! Within a year, we began working in earnest to build the brand of Char Crust.

Have you ever brought a plastic bag or Tupperware® to a restaurant, asking to take home a special spice or sauce? No? I didn't think so. Well an incredible number of our restaurant customers told us that their customers were doing exactly that. This inspired us to add three new flavors and introduce our retail line in 1998. It was an immediate hit! Today, our Char Crust® dry rubs can be bought in every state of the country and in Canada.

Over the years we've added delicious new flavors to be used on all meats, fish, and even vegetables. But we still make our dry rubs like my father Nathan did... in small batches with premium ingredients. And of course, only Char Crust "Seals in the Juices!"Enjoy and eat well!Bernard Silver & Susan Eriksen
(Mr. & Mrs. Char Crust)

I was sent the product to try out! I love trying all different types of seasonings to add a little something different to our food!

Now our best seller! Savory roasted garlic and fresh cracked peppercorns make music in your mouth. With added lilt of worcestershire and lavender, this symphonic sensation creates a crescendo of flavor with steak, lamb, fish (especially salmon), and roasted potatoes.

Since it's been nice out we decided to try this on some food we grilled! I rubbed this into our steak & let it sit for about 4 hours before grilling. I rubbed oil on the steaks before the rub as suggested to prevent burning. This gave our steak a very good flavor plus it was tender & moist! I would highly suggest this rub especially if you are grilling out!

Char Crust offers several options for different flavors! Out of the rubs, one that caught my eye was the Hickory Grilled Rub which just sounds yummy!

One very lucky person will win their own Char Crust Seasoning just in time for Grilling out!

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